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Ingredients

• 2 dried cayenne or other dried red chilies,
  seeded
• 4 garlic cloves
• 1 Tbs. dried bread crumbs
• 2 egg yolks
• 1/2 tsp. salt
• 1/2 cup extra-virgin olive oil
  
  

• 1/4 cup extra-virgin olive oil
• 1 yellow onion, chopped
• 2 leeks, white portion only, chopped and rinsed
  well
• 2 tomatoes, peeled and coarsely chopped
• 2 garlic cloves, crushed
• 1 fresh bay leaf or 1/2 dried leaf
• 2 fresh thyme sprigs
• 1 fennel stalk, 6 inches long
• 1 fresh or dried orange zest strip, 2 inches long
  and 1 inch wide
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 cups dry white wine
• 1 cup water
• 5 potatoes, about 1 1/2 lb. total, peeled
  and cut into slices 1/2 inch thick
• 1/4 tsp. saffron threads
• 2 lb. firm-fleshed fish steaks or fillets, such as
  monkfish, halibut or cod, cut into 1, 1/2-inch
  chunks
• Boiling water, as needed
• 2 lb. tender-fleshed whole fish, such as
  red snapper, ocean perch or rockfish, cleaned
  and left whole if small or cut into 1 1/2-inch
  chunks or filleted if large
• 1 lb. mussels, scrubbed and debearded
• 1 lb. small crabs
• 1 Tbs. minced fresh flat-leaf parsley
• 8 slices coarse country bread, each 1 inch thick,
  toasted and rubbed with garlic

Description

Like All Traditional Dishes, Bouillabaisse, A Fish Soup Commonly Found In Restaurants And Homes Along The Mediterranean Coast Of France, Can Take Many Forms. Its Origins Are In The Fishermen's Stews That Were Typically Cooked Up On The Beaches, After The

Williams-Sonoma